Contribute recipes, tips, ideas, or even record your own cooking show. Contribute anything food related on the submission page or send them to yumblrinmy@tumblr.com. Be sure to credit the original author.
You can contact us at yumblrinmytumblr@gmail.com or by asking a question on the ask me anything link
Catching Elephant is a theme by Andy Taylor
honey walnut shrimp (sorta)
let me start off by saying any vegan or vegetarian in the philadelphia area gets an instant orgasm at the mere mention of the walnut shrimp for harmony.
even my meat-eating boyfriend goes ape-shit batty whenever someone brings it up.
yeh, its that good.
the problem?
we can’t always get to philly,
and sometimes we are just flat broke.because of this we developed our own version of this drool-worthy dish
(it’s similar…with a few changes of course)
sushi lovers: you will never be hungrier than after checking out this blog
Irish Red Ale Mussels
I work for Saranac doing beer tasting in grocery stores and last week Wegmans (infamous for their food demos, among other things) decided to spice up my usual beer tasting. They cooked mussels in the Saranac Irish Red Ale and it was DELICIOUS. The recipe is very easy! (as a side note, must of my measurements are approximate, as I tend to go with the ‘to taste’ method with my seasoning)
Ingredients:
1/4 cup olive oil
1 lb of mussels (roughly, I cooked up about 50 mussels when I made it)
1 12oz bottle Saranac Irish Red Ale
4 tablespoons fresh parsley, chopped
2-3 small white onions, chopped
2 teaspoons oregano
4-5 cloves of garlic, minced (I’m a garlic fiend, so you can use less if you want)
2 teaspoons basil
1 teaspoon cilantro
2-3 teaspoons crushed red pepper (depending on how much spice you can handle, but I recommend more. The red pepper really makes this dish)
Progress:
-Heat the olive in a deep frying pan or wok over medium-high heat. When hot, saute the onions, garlic, and all seasonings for 5-8 minutes, or until onions are caramelized.
-Add mussel to the pan and pour the beer over the mussels. Cook covered for about 10 minutes, or until the mussels open up and start to darken slightly in color. Stir occasionally so mussels can absorb all the beer and seasoning as they cook.
-EAT!
Side notes:
-If you want some more broth, add another 1/2 beer.
-Wonderful if enjoyed over spaghetti. (A good excuse to make extra broth)
-Sprinkle some parmigiana cheese on top after cooking.
-Enjoy with an cold bottle of Saranac Irish Red Ale.
Baked Coconut Shrimp with Apricot Sesame Dipping Sauce
Hi Yumblr, This is my recipe. I made it based on a couple different baked shrimp recipes I found, but changed a few things like I always do. This is really easy! and, since it’s baked, it’s good for you. Hooray! My favorite combo, delicious and good for me! Pre-heat oven to 400. In a shallow bowl combine 1 cup unsweetened, flaked coconut with a bit of salt and pepper. In another shallow bowl, scramble 2 eggs with a pinch of garlic powder and a pinch of smoked paprika. Put 1/2 cup rice flour in a 3rd bowl. Dredge some peeled & de-veined shrimp in the rice flour, dip in the egg wash, and then coat with the flaked coconut. Bake at 400 for 10 to 15 minutes till cooked through. Serve with Apricot Sesame dipping sauce. For the Apricot Sesame Dipping Sauce: Combine 2 tablespoons apricot jelly, the zest and juice of 1 lime, 1 tablespoon toasted sesame seeds, 1 tablespoon soy sauce, 1/4 tsp grated ginger, freshly grated black pepper, 1/8 tsp red chili flakes, 1 tablespoon rice wine vinegar, and 1 tablespoon sesame oil. Enjoy!
Thank you for your submission, delishytown. It looks delicious!!
